Moist and fluffy, this pumpkin bread is the kind of breakfast that makes me jump out of bed! It can be eaten just as it is or with some maple syrup or butter on top and it is also a perfect afternoon tea treat.
The best part of making my own pumpkin purée is that I can chose any kind of squash, according to the recipe I want to create. For this pumpkin bread, I used Musquée squash because it is sweet and it has a beautiful bright color.
Of course, you can use canned pumpkin if it is available where you live.
If you make your own purée, make sure to drain the pumpkin after baking (using a cheese cloth) so that there’s no liquid left. You can skip this step if you’re using butternut squash because it doesn’t contain much liquid.
Breakfast pumpkin bread
- one 22×10 cm /10×4 " loaf pan
- 190 g spelt/whole wheat / all purpose flour
- 1/2 tsp sea salt
- 1 tsp baking soda
- 2 tsp pumpkin spice (1 tsp ground cinnamon+ 1/4 tsp ground ginger + 1/4 tsp ground nutmeg + 1/8 tsp ground all spice or cloves)
- 80 g coconut or Muscovado sugar
- 80 g light brown sugar
- 65 g neutral vegetable oil
- 200 ml soy or almond milk
- 170 g pumpkin purée homemade or canned
- 1 tsp vanilla bean paste
- 1 tsp white vinegar
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans, toasted
- Preheat oven to 175C/ 350F.
- Grease one 25x10xm (10×4") loaf pan and line with parchment paper. Set aside.
- In a small bowl, combine the soy milk and vinegar and set aside for at least 5 minutes to curdle.
- In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
- In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, oil and vanilla. Combine with the curdled milk.
- Stir wet ingredients into dry ingredients, mixing just until combined.
- Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until an inserted toothpick comes out clean.